Shrimp Rice Skillet with Mango, Beans and Bell Pepper

Ingredients

• iodized salt (with fluoride)
• 2 bags reis-fit (8 minute peak long grain rice)
• 400 g shrimp (prepped, peeled, deveined)
• 1 clove garlic
• 2 red bell pepper halves
• 0.5 bunch scallions
• 1 Mango
• 400 g black beans (canned; drained weight)
• 2 tbsp Rapeseed oil
• 2 tbsp Lime juice
• Pepper
• 0.5 tsp ground coriander
• 1 handful fresh coriander leaves (5 g)

Instructions

1. 1.

   Bring plenty of salted water to a boil, add the rice bags and cook for 8–10 minutes over medium heat. Remove the bags with a fork using the loop, let them drain well, then tear open the bags and transfer the rice into a bowl.

2. 2.

   Meanwhile rinse the shrimp and pat dry. Peel and mince the garlic. Clean, seed and chop the bell peppers. Trim and slice the scallions into rings. Peel the mango, cut the flesh from the pit and dice it. Rinse the beans and drain.

3. 3.

   Heat oil in a skillet. First sauté the shrimp with garlic for 5 minutes over medium heat, then remove them from the pan. Add the pepper, scallions, mango and beans to the skillet and cook for 4 minutes.

4. 4.

   Add the rice and shrimp back into the skillet along with lime juice and steam for another 2–3 minutes. Season with salt, pepper and coriander. Wash, dry shake and chop the fresh coriander leaves, then sprinkle them over the dish before serving.